Production of flavor-enhanced grape and tomato concentrates



Jan. 21, 1964 E, M BYE-R ETAL 3,118,775

PRODUCTION 0F FLAvoR-ENHANCED GRAPE AND TOMATO CONCENTRATES TNA m R G wmzo N E N @FZMDZOU Ems# INN# \Q W A QM# MSH u 4m B L F n-dv fom @mz M A MH NQ m u 5 m @E MHZ Uzo I L Mmmzm OU IME; UW mm 9 ONH E M w 1 .1 w 4 H508 c .maw QT e D @wh ou @Nuszoz .w wd. H.. F E QE 1 F m .H n@ EDNE moNEw m. vw L A u I En@ nom uur m o@ w m H d@ m m d I I Q I H d M I i I a E y n /n\ g m 1 imhmwh x QOH L 9 ATTORNEYS lBY United States Patent O s claims. (ci. sli- 205) The present invention relates to the production of flavor-enhanced vegetable concentrates and, more particularly, to a process for the recovery from fruit juices of volatile constituents useful for such enhancement.

This application is a division of our application Serial No. 859,885, filed December 16, 1959, under the title of Production of Flavor Enhanced Vegetable Concentrates, which is now abandoned.

lt is an object of the present invention to provide a process whereby a volatile flavor fraction can be recovered from fruit juices in a simple and practical manner whereby concentrates of those juices can be fortified with a fresh fruit-like flavor which they otherwise would not oder.

A specific object of the invention is to provide means whereby a high yield of a desired fruit flavor fraction can be recovered simply without employing sophisticated plant equipment.

A still further object of the invention is the recovery of flavorful essences from fruit juices in a condition whereby such essences can be restored to a juice concentrato and will offer to the reconstituted juice fresh fruit flavors even after prolonged storage.

l-leretofore, it has been proposed to davor-enhance juice concentrates by recovering most of the volatile davor-producing constituents evaporated in the course of concentratinf fruit juices. rFliese constituents have various high and low boil g points. Thus, the art has been concerned in the past with the problems encountered in collection of all or most of these constituents. Suggested procedures have called for condensation, absorption, or other means for separation and collection of volatile essences, including esters, alcohols, aldehydes and other organic constituents calling for employment of a wide range of temperatures and pressures. Hence, it has been proposed to collect the volatile essences produced in the course of partial evaporation of a juice by means of multistage condensers at progressively reduced temperatures; for example, it has been proposed to employ a first-stage condensation above 32 F., a second-stage condensation below 32 F. in the neighborhood of a cold brine solution, and a third-stage condensation in neighborhoods less than -l3{) F. Clearly, such collection techniques are wasteful of expensive refrigerants such as liquid nitrogen, liquid air, and the like, and require complex condensate handling means which limit the applicability of such procedures on a wide scale in the juice concentration art.

fioreover, such collection techniques involve the recovery of a large quantity of low molecular weight gases such as nitrogen, carbon dioxide, oxygen and other non-condensiales which have a high diffusivity, create a high velocity and hinder the ability to condense the desired volatile essences on a practical scale.

Others in the art have suggested procedures whereby flavor values produced in the course of a partial evaporation of a juice are condensed at less reduced temperatures; here also, however, the prior art workers have mainly been concerned with the collection of as much as possible of these volatile constituents, including the more volatile materials and, as a consequence, have suggested the use of relatively complex packed fractionating columns, singly or in series. Such means generally place a substantial burden upon plant investment and operation and have not been found to produce an adequate yield or quality of ilavoring material for use in fortification of concentrates. in the main, such techniques have been concerned with the recovery of constituents Which boil at temperatures lower than the boiling point of Water,

hence have not involved the recovery as well of constituents which boil at temperatures higher than the boiling point of water. Although low boiling constituents oder some fragrance reminiscent of fresh juice, they are recovered at only a minor relatively inconsequential level such that their use in large quantities on a commercial basis is impractical.

The present invention provides a procedure whereby a high yield of useful volatile flavoring constituents can be recovered in a practical concentration for subsequent use in a manner which satises the aforementioned objects. Advantageously and unexpectedly this specific flavor fraction is recovered under only moderately reduced working temperatures and, surprisingly, is isolated from volatile fractions heretofore considered commercially uselesss and, hence, discarded. The procedure of the present invention is not complicated, therefore, by the use of drastically reduced condensation temperatures, can be combined with existing plant installations at a relatively small addnional capital investment, and in use does not place an undue burden on plant production requirements.

The present invention is applicable to a variety of fruit juices which range in their sensitivities to operating temperatures. The term fruit as it is employed herein and in the accompanying claims is intended to apply to non-citrus fruit juices typified by those from tomato, strawberries, boysenberries, grape, prune, apple, and the like. `indeed, the term fruit as it is employed erein and in the accompanying claims is intended to apply to plant juices generally and not be restricted to plant juices commonly classed as fruits, since many of such juices or extracts typified by the water extract of roasted and ground coffee also contain ingredients which provide desired essences, esters, alcohol, aldehydes, and other organic constituents more or less recoverable by the invention. r:The term "juices is therefore employed to include extracts, nectars, purses, and, generally, plant liquids separated from plant tissue by mechanical extraction or by solution and which may contain therein food solids as well as liquids, all of which are desirably concentrated by at least partial evaporation o' water therefrom.

The present invention recovers the aforesaid specific fraction of volatile constituents from fruit juices by a series of steps, which comprise:

(a) Causing the fruit juice to flow rapidly, preferably in a thin, continuous film, over a heat exchange surface which is under a substantially reduced subatmospheric pressure, typically less than ll/z" of mercury, in a closed system to partially concentrate the juice by separating it `into a major juice concentrate portion and a minor volatile portion condensed to include davor-producing volatile constituents boiling at temperatures higher and lower than that of Water and to exclude non-condensable gaseous constituents. The temperatures employed to effect :such separation will be dependent in great measure upon the identity of the juice beinlg processed. For juices typified by tomato, temperatures may be employed, of say F., where the flavors in the juice concentrate portion as Well as desired constituents separated therefrom are not relatively sensitive to heat;

(b) The Vaforesaid volatile fraction produced by the first step is thereafter subjected to condens-ation continuously, at such temperatures that the volatile avor-producin'g constituents are collected as a two-phase oilywatery mixture. Advantageously, the temperatures at which this oily-watery mixture may ce collected by condensation may be only moderately reduced, typically 30-70 F. Usually, it is found that the desired condensate collected is in the neighborhood of 5-l5% by weight of the juice initially introduced to the heat exchange surface;

(c) The aforesaid two-phase mixture is thereafter separated into a minor subfraction containing desirable high as well as low boiling flavor-producing constituents and a major subfraction containing mainly previously condcnsed water and an undesirable quantity of oily flavorproducing constituents. Itis this `minor subtraction which has been found offers the desirable flavor enhancement to the juice concentrate. Such separation can be carried out by azeotropic distillation of the two-phase mixture under absolute pressures of less than 11/2 of mercury at temperatures of 50-l00 F. or by any other process yielding substantially the same minor subfraction, as will be described hereinafter. The desirable subfraction which is collected comprises as a major proportion a watery phase and as a minor proportion an oily phase. This minor subtraction may be collected by condensation at temperatures of -70 F. as will be described hereinafter. Preferably the minor subfraction is further subdivided by allowing the watery and oily phases to separate one from another upon standing, the watery phase being continuously removed from the bottom of this separation while accumulating an oil level on the surface; upon sufficient oil accumulation, this oil is drained off separately and subsequently mixed with a quantity of suitable high boiling organic material. For the purposes of the present invention it is preferred that this minor subfraction be collected by condensation in a closed system, that is one where no external vapors are introduced to the minor subfraction.

The minor subtraction of use generally represents about 0.5-1.5% by weight of `the whole juice. The specie subfraction of use is ideally recoverable by evaporation at only moderately elevated temperatures and by condensation at temperatures ranging above 30 F. and upwardly to 70 F. when employing absolute pressures in the neighborhood of less than 1/z in. of Hg; however, this fraction may also be condensed at temperatures below 30 F. by means of a brine solution or other refrigerating means which, depending on the temperature of condensation, may cause icing in the collection vessel and which permit recovery of the fraction as a snow rather than liquid.

It will be recalled that the foregoing process for recovering the volatile fruit flavor :fraction desired may be carried out under subatmospheric pressures at only moderately elevated temperatures in the initial whole juice concentration step; the juice concentrate portion may be subsequently introduced on either a continuous or batch basis to further heat exchange equipment wherein it may be caused to again travel in the fo-irn of a thin film over one or more heat exchange surface also maintained under subatmospheric pressures but at higher temperatures whereby the more concentrated juices will be reduced in viscosity and thereby more effectively concentrated. Thus, evaporation temperatures above 100 F. may be practiced in the case of fruit juices like grape or tomato. It has been found useful in the present process to employ highly volatile so-called refrigerant gases, typically ammonia, which when compressed contain sufficient latent as well as sensible heat to boil the desired volatile constituents. Since the desired flavor fraction is collectable by condensation at temperatures above 30 F., a continuous heat exchange cycle employing such refrigerant gases is ideally suited to the present process; thus, after the compressed refrigerant gas has surrendered its heat to the juice or juice concentrate, it can be employed in its liquid state to remove sensible heat as well as the heat of condensation from the distilled fraction, the heat of which can be reused to heat the liquid refrigerant for subsequent cycles. The heat of a compressed refrigerant gas may be utilized directly to boil further quantities of juice or it may be employed indirectly through transfer to another medium such as water which could serve in boiling the juice or Ithe concentrate. However, it is not intended that the present process be restricted to the use of such refrigerant `gases since steam may be introduced to the heat exchange surface to effect juice concentration as well as redistillation of the two-phase oily watery mixture and since cold water can be employed to condense the minor volatile portion separated from the initial concentration step as well as the redistillcd volatile fraction.

lt is preferred that the non-condensables not be collected so that the redistilled condensate employed for flavor enhancement is relatively free of those materials like carbon dioxide and oxygen which impair the flavor values of the concentrate even at temperatures below 0 C. It is preferred that the non-condensables and the diilculty condensable volatile vapors be evacuated from the initial concentration of the juice in a non-oxidizing atmosphere and discarded, thereby freeing the first two` phase oily-watery rrixture collected of interference from such non-condensables and highly volatile constituents stemming from their high gas velocities and resulting in more stable juice concentrates fortified with the specific flavor fraction of the present invention. ln this connection it is noteworthy that the juice concentrates fortified with this flavor fraction have been characterized by their improved freedom from oxidative changes and the accompanying ability to avoid use of costly nitrogen packaging.

Ideally, the specific flavor fraction of use may be mixed in liquid form with the juice concentrate thereby oilering the advantages of a simple plant recirculation. However, it is been found that a rather prolonged shelf-life for davor-enhanced concentrate is achieved when the specific flavor fraction of use is frozen into individual portions or pieces, typically cubes or discs, which are introduced to the juice concentrate in the can or other package just prior to freezing. It appears that, by maintaining the specific flavor fraction in a frozen condition separate from the frozen concentrate, the flavor values of the product are maintained over an unusually long period of time.

The invention will now be more fully described by reference to the accompanying drawing. FIG. 1 is a schematic View of a typical plant operation for carrying out juice concentration and flavor enhancement in accordance with this invention.

Referring to FIGURE l, the system will be seen to comprise a triple effect evaporator into which a compressed refrigerant gas is introduced to supply heat for boiling the tornato or grape juice indirectly through recirculatcd water. However, the present invention is not to be restricted to the modification of the juice concentrator to be described herein since apparatus capable of employing a hot compressed refrigerant gas in a direct heat exchange relationship with boiling juices may also be employed, typically the system disclosed in U.S. Patent No. 2,570,210 to Joseph A. Cross, issued October 9, 1951.

For the preferred tomato or grape juice concentrator of the present invention, a series of connected falling film type evaporator units 10A, 10B and 10C are cmployed, each unit comprising a vertical tubular evaporator having a shell and a nest of tubes (not shown) which are retained by suitable upper and lower tube sheets (not shown) in the shell. In the first effect evaporator' 10A water is recirculated through a hot refrigerant gas condenser 20 of the shell and tube-type where the heat of the hot gas is transferred through the walls of the tubes, water heated thereby being brought into heat exchange relationship with the tubes of evaporator unit f0.2. by means of hot water line 2l. After the water in the first effect evaporator unit 10A has been brought into heat exchange relationship with the tubes therein'to elevate the juice temperature and volatilize low and high boiling aromatic constituents therein, the water is withdrawn from the top of the evaporator through pipe 2.2, water being recirculated to condenser by means of pump 23 and pipe A suitable ammonia compressor 25 communieating with ammonia condenser 2@ through ammonia gas line 23 compresses ammonia vapor whereby hot ammonia gas is delivered into heat exchange relation with gas condenser Ztl, condensed liquid ammonia collected in condenser Ztl flowing into ammonia receiver 2? through line 29. Liquid ammonia in receiver 27 is floated on ammonia line 27A to maintain an adequate supply of liquid mmonia for level control means 27B of vapor condenser 32..

Fresh juice is supplied to evaporator unit lltlC through a suitable feed pipe du. Feed pipe lil preferably is located to feed fresh juice below the level of liquid in sump 76C. A ilow control valve lZC being located in pipe itl controlling the rate at which fresh juice is delivered to sump 'ltlC and being operated under the control of pneumatic level control means llSC in communication with tail pipe lliC for sump 7th?. Fresh juice entering the sump '76C is delivered by tail pipe lllC to circulator pump E2C which delivers a portion of fresh dilute juice through pipe 44C to the upper extremity of evaporator unit lllC andanother'portion of fresh juice through pipe 46B 'for evaporation in the second effect evaporator unit 19B, arnajority of the juice being delivered to the third evaporator unit MC. Fresh juice entering the third eifect concentrator ltlC flows downwardly within each of the tubes therein (not shown), the juice being distributed in the tubes by means of a headerhaving suitably mounted therein distributor tubes, a distributor tube being mounted at the upper extremity of each heat exchange tube for assuring uniform distribution of the juice in the form of a falling -iihn in positive contact with the inner walls of the tube, all of which is well known to those skilled in the art, eg., FIGURE 4 of the aforesaid Cross patent. ln the system diagrammed in FIGURE l, the boiling juice vapors of the 'first evaporator unit tutti are brought into heat exchange relation through duct dll with juice being circulated to the nest of heat exchange tubes in secondelfect evaporator lub, and the boiling juice vapors in the second effect evaporator are delivered through duct 62 into heat exchange relationship with the nest of tubes for the third effect evaporator. Thus boiling juice vapors introduced to the shell surround the nest of heat exchange tubes therein and transfer their heat of liquefaction to juice traveling downwardly in contact with the inner walls of the heat exchange tubes in unit 19C, the concentrated juice being collected at sump "ilC in the lower extremity of evaporator ltlC with the vaporsfintroduced to the shell of evaporator unit -ltlCbeing'condensed therein, collected and removed from the area around .the base of the heat exchange tubes through Ypipe 72-and delivered by vapor condensate pump '75l throughline 75 to an ammonia subcooler generally shown at 76. Similarly, concentrated juice from the first effect evaporator ltlA is collected in sump TGA. The juice vapors condensed in the second effect evaporator liB are removed through pipe 72B and delivered through U-shaped vapor condensate trap 755 and pipe @il communicating with draw-off pipe 72C through the intermediation of the pool for vapor condensate around the lower extremities of the nest of heat exchange tubes in the third effect evaporator.

ln operation fresh juice is admitted through control valve 12C in pipe 4t) to maintain a lixed'level of juice in sump 'tlC of the third effect evaporator unit; similarly, valve 12B is adjusted to effect a level ofjuice in the sump 70B of the second effect evaporator and valve 12A in line 46A maintains a suitable level of juice in sump MA of the first effect evaporator, pneumatic level control means 13A, B and-C, respectively, being employed to control the operation of valve means 12A, B and C, sensing devices for the pneumatic liquid control units being in communication with'tail pipes liA, B and C, respectively, the operation of such means being well known to those skilled inthe art. Thus, through the operation of the valve means just described the rate at which fresh dilute juice and portions of concentrated juice are supplied to the individual evaporator units is controlled to provide a substantially uniform level of juice in the respective sumps of the various effects.

A vacuum is drawn through lines 961B, -C and 96D communicating with evaporator units ltlB and 18C and vapor condenser S2., respectively. The lines 96B, C and D serve to remove diilicultly condensable volatile flavor constituents and non-condensable gases boiling over with juice vapors. The suction drawn through lines 99B, C and D is effected by any well known steam ejection system, the design of which is well known to those skilled in the art, a three stage steam ejection system with a hogging jet being generally shown at 92.

Hence, in operation fresh dilute juice delivered to the system through pipe dll will be evaporated and concentrated through the successive stages of evaporator units -lL`C, 10B and 19A and eventually delivered by circulation pump 42A through product pipe 48A to additional evaporators for further concentration and subsequent combination with other juice constituents for aromatizing the juice, as will be hereinafter described; the boiling juice vapors produced in the third elect evaporator lllC are removed therefrom through vapor duct .6d and delivered to a .tube-type vapor condenser S2 in heat exchange relationship with the vapors, cold liquid ammonia circulating through t xe tubes of the condenser $2 bringing about condensation ofthe vapors around the tubes in condenser 32, wherefrom the vapors are collected at sump ll delivered through pipe d5 to pump he and pipe h which delivers the juice vapor condensate to means for further concentration in accordance with the present invention. The juice vapors condensed in the third effect evaporator MBC and removed through pipe '73C are circulated by pump 74 through line 75 to an ammonia subcooler generally shown at 76. Liquid from ammonia receiver 27 reaches the subcooler 76 through line 27A, ammonia subcooler 7e serving to further cool liquid ammonia by having the relatively cooler waste condensate in line 75 brought into heat exchange relation with the liquid arnmonia. Thus the temperature of ammonia circulated through line '77 and level control means 27B to vapor condenser 52 is lowered and the efliciency of the vapor condenser is increased. In this connection the heat transerred from juice vapors in the condenser 32 is transferred to the liquid ammonia, the latter being recirculated back to ammonia receiver 27 through suction line 27D to ammonia receiver 2.6.

Thus, the liquid phase recovered by the condenser 8.2 is essentially the vapor condensate of Vfresh dilute juice and is Vsubstantially free of the diiiicultly condensable vapors and noncondensable gases such as nitrogen, carbon dioxide and oxygen. This liquid phase is recovered in the course 0f initial concentration of fresh juice by subjecting the juice to reduced subatmospheric pressures generally less than 11/2 of mercury absolute and ranging typically downward to about 1/2" of mercury and below; as indicated previously the fresh dilute juice'is subjected to such evaporation at temperatures which will not occasion degradation of the various desirable essences evaporated but generally will be at a-temperature above about 70 F. and not exceed about 140 1F., the range of temperature sensitivities varying, of course, for various juices. The liquid phase contains various constituents (predominately water) many of which'boil at temperatures higher as well aslower than that of water. in general, this liquid phase will be'recovered as a minor proportionby weight of the fresh juice being subjected to evaporation in the third effect.

This liquid phase is subjected in accordance with the present invention to a redistillation to recover a desired oily-watery fraction. Thus, the liquid phase in pipe 88 is introduced to an evaporator unit wherein it is caused to travel in the form of a thin film along a preferably elongated heat exchange surface which is in heat exchange relationship with a hot gas or liquid, typically, hot ammonia gas. One form of evaporator comprises a tubetype evaporator having a plurality of vertically arranged elongated tubes suitably nested at their upper and lower extremities and adapted to receive the liquid phase delivered thereto from pipe 88. Preferably an evaporator of the type shown in the aforesaid Cross patent is ernployed, a suitable distributor pipe such as that shown in FIGURE 4 of Cross being located at the upper mouth of each tube to cause the liquid phase to travel uniformly down along the insidc heat exchange surface thereof. Hot ammonia gas from compressor is delivered through inlet pipe 114 communicating with shell 116 surrounding the nest of tubes, hot ammonia gas being thereby placed in heat exchange relation with the liquid films forming within the tubes and thereby bringing about transfer of sensible heat and latent heat of evaporation to the liquid phase; hot ammonia gas condensing around the tubes is contained within and removed from the shell as a liquid through liquid ammonia pipe 11S communicating with ammonia receiver 27. Substantially all of the low boiling constituents (relative to the boiling point of water) together with certain high boiling constituents are volatilized in the tubes and conducted through duct 126 to Vapor condenser 126 wherein they are condensed. The balance of the liquid phase in the tubes which has not volatilized contains high boiling constituents which are undesirable and these materials are collected in a suitable sump generally shown as 122 and pumped as at 124r to a suitable waste. Generally the waste from the liquid phase will be a majority by weight of the liquid phase being treated in the evaporator', typically, 85-95 parts by weight of the liquid phase. Condenser 126 is of the tube-type and has the vapors condensed therein by means of liquid ammonia in the neighborhood of F.; the vapors condensed around the tubes of the condenser l126 are c01- lected as an oily-watery fraction and are removed therefrom by means of pump 130 communicating with condenser shell 132 through pipe 134. An ammonia gas line 138 connects the shell of condenser 126 with the shell of the surge drum of level control means 27B wherefrom gas is recirculated through line 27D to compressor 25. A vacuum line 140 connects the shell of condenser 126 with vapor condenser 32 from which it derives its vacuum, the latter being under negative pressure from the vacuum system generally indicated at 92. Thus, the liquid phase entering the redistillation `unit is subjected to a reduced absolute pressure generally between 11/2 and 1/." of mercury and below. The temperature of the liquid phase entering the redistillation unit will typically be about 60 F. and generally should be at a temperature whereat low and high boiling constituents are maintained in the liquid phase. The temperature of the liquid phase in the redistillation unit should be above that temperature where, at the particular pressure employed, approximately 10% of the liquid phase will be volatilized and recovered as au oily-watery condensate fraction in condenser 125; the yield of oily-watery fraction condensate will be dependent upon a number of variables including the total area of the heat exchange surface to which the liquid phase may be exposed, the temperature on said surface, `the absolute pressure existing in the redistillation unit and the duration of exposure of the liquid phase to any particular temperature. Any volatile constituents vaporized in the course of redistillation and not collected by condenser 125 will be circulated through vacuum pipe 140 to vapor condenser 32 whereby such vapors may be condensed and recycled or in the case of highly volatile or noncondensable constituents removed through vacuum line 92.

As indicated previously the discovery that the high as well as low boiling components of this oily-watery fraction are useful in enhancing a juice concentrate with a well rounded and complete tiavor and aroma was to some extent unexpected since it had been previously believed that only the low boiling constituents were useful in this capacity and since the higher boiling constituents had been generally classed as a group making no desirable contribution to flavor and aroma and, indeed, detracting from over-all acceptability. The oily-watery fraction may be added back directly to the concentrate or to fresh dilute juice to which concentrate has heretofore been added, to give the concentrates a natural flavor. However, it is an advantage of the present oily-watery fraction that fresh dilute juice need not be employed in preparing suitably flavored finished concentrates and, indeed, it is a preferred practice not to employ fresh dilute juice but to add the oily-watery fraction to juice concentrate. Collateral to this advantage, therefore, is the practicality of concentrating the juice to a lower density than that to which juice concentrate is normally reduced, the practice of adding fresh dilute juice is no longer necessary. It is believed by some workers in the prior art that the presence of oxygen and carbon dioxide and possibly other unknowns in the tomato or grape juice concentrate is detrimental to flavor stability. By virtue of the elimination of most if not all of these constituents in the course of concentration of the juice and by the avoidance of the need for fresh dilute juices which contain many of these undesirables such as oxygen and carbon dioxide the iiavorful juice concentrate is found to be quite stable and the need for nitrogen sparging or other inert maintenance is reduced.

It will be noted from the foregoing description that the heat of the compressed refrigerant gas is employed both (l) to boil the juice and separate therefrom desired volatiles containing flavor-producing constituents which boil at temperatures above and below that of water; and (2) to distill from the two-phase oily-watery mixture recovered by condensation a fraction containing said high and low boiling flavor-producing constituents. It will also be noted that when the hot compressed refrigerant gas is brought into heat exchange relation with the juice and the juice condensate it surrenders its heat aud liquelies, whereafter it is recycled to a receiver and eventually may be used to condense either the volatiles recovered by boiling the juice or the desired flavor fraction recovered upon condensation. Advantageously, therefore, the flavor fraction of use is recovered as part of a cycle wherein the refrigerant gas is also employed to concentrate the juice. By repeatedly recirculating the refrigerant the latent heat of the refrigerant in a compressed condition may be utilized to supply heat for evaporation and the liquefied refrigerant may be employed to receive heat from vapors where a vapor condensate is to be recovered from the system. In practice a larger amount of oily-phase is recovered than is actually desired for use and a majority of that which is collected and used is of the watery-phase. As a consequence after a substantial portion of this oily- Watery fraction is recovered that which is to be used will be separated from that which is not to be used such as by permitting the emulsion to settle in an elongated chamber and thereby separate into its respective phases which phases are then separated so that at least a majority and preferably a large majority of the fraction used will contain the constituents of the watery-phase.

While the present invention has been described with particular reference to specific examples, it is not to be limited thereby, but reference is to be had to the appended claims for a definition of its scope.

What is claimed is:

l. Process of separating and recovering from a juice selected from the group consisting of grape and tomato juice a specific fraction of volatile constituents whose boiling points are below and above that of water, comprising separating the juice into a major concentrated juice portion and a minor Volatile portion which contains said volatile flavor-producing constituents and non-condensable gaseous constituents by subjecting the juice to a high vacuum concentration operation at a temperature less than 140 F., condensing a major proportion of the volatile iiavor-producing constituents as a r'irst two-phase oilywatery mixture and evacuating uncondensed volatile constituents and non-condensable gases as a minor proportion of the volatile portion, discarding said minor proportion of the volatile portion, and thereafter distilling a flavorful and aromatic mixture of said high and low boiling constituents from the resulting two-phase oily-watery mixture at a temperature approximating 100 F. and an absolute pressure of less than 11/2" of mercury by causing a thin film of said two-phase oily-watery mixture to travel along a heat exchange surface and condensing a minor subtraction of said mixture, a major portion of said minor subtraction being a watery-phase and a minor portion of said minor subfraction being an oily-phase.

2. A process of fortifying a juice selected from the group consisting of grape and tomato juice with a specific fraction of volatile constituents whose boiling points are above and below that of water, comprising separating the juice into a major concentrated juice portion and a minor volatile portion which contains said Volatile flavor-producing constituents and non-condensable gaseous constituents by subjecting the juice to a high vacuum concentration operation at a temperature less than 140 F., condensing a major proportion of the volatile avor-producing constituents as a iirst two-phase oily-watery mixture and evacuating uncondensed volatile constituents and noncondensable gases as a minor proportion of the volatile portion, discarding said minor proportion of the volatile portion, thereafter distilling a avorful and aromatic mixture of said high and low boiling constituents from the resulting two-phase oily-watery mixture at a temperature approximating 100 F. and an absolute pressure of less than 11/2 of mercury by causing a thin film of said twophase oily-watery mixture to travel along a heat exchange surface and condensing a minor subfraction of said mixture, a major portion of said minor subtraction being a watery phase and a minor portion of said minor subfraction being an oily-phase, and combining said minor subfraction with juice concentrate.

3. A process of fortifying a juice selected from the group consisting of grape and tomato juice with a specific fraction of volatile constituents whose boiling points are above and below that of water which comprises bringing the juice to a temperature of 70-l40 F. under an absolute pressure less than 11/2 of mercury in a closed system to partially concentrate said juice by separating it into a major concentrated juice portion and a minor volatile portion which contains said volatile flavor-producing constituents and non-condensable gaseous constituents, subjecting said minor volatile portion to condensation at such temperatures that the major proportion of the Volatile flavor-producing constituents therein are collected as a first two-phase oily-watery mixture, evacuating uncondensed volatile constituents and non-condensable gases as a minor proportion of said minor Volatile portion, discarding said minor proportion of the Volatile portion, dis'- tilling a flavorful and aromatic mixture of said high and low boiling constituents from the resulting two-phase oilywatery mixture at a temperature approximating 100 F. and an absolute pressure less than 1%. of mercury by causing a thin film of said two-phase oily-watery mixture to travel along a heat exchange surface and condensing a minor subfraction of said mixture, a major portion of said minor subtraction being a watery-phase and a minor portion of said minor subiraction being an oily-phase, com ining the watery-phase and a portion of the oilyphase of said condensed minor subfraction with previously concentrated juice, and thereafter packaging and freezing said combined juice concentrate and the combined phases oi said minor subtraction.

4. A process of fortifying -a juice selected from the group consisting lof grape and tomato juice with a specific fraction of volatile constituents whose boiling points are above and below that of water, which comprises bringing the juice to a temperature above about 70 F. and below about 140 F. under an absolute pressure of less than l`1/2 of mercury in a closed system to partially concentrate said juice by separating it into a major concentrated juice portion and a minor volatile por-tion which contains said volatile davor-producing constituents and non-condensable gaseous constituents, subjecting said minor Volatile portion to condensation at such temperatures that the major proportion of the volatile davor-producing constituents therein are collected as a first two-phase oilywatery mixture, evacuating uncondensed volatile constituents and non-condensable gases as a minor proportion of said minor volatile portion, discarding said minor portion of the volatile portion, distilling a iiavorful and aromatic mixture of said high `and low boiling constituents from the resulting two-phase oily-watery mixture at a temperature approximating F. and an absolute pressure of less than` 1'1/2" of mercury by causing a thin film of said two-phase oily-watery mixture to travel along a heat exchange surface and condensing -a minor subtraction of said mixture, a major por-tion of said minor subfraction being a watery-phase and a minor portion of said minor subfraction being an oily phase, further concentrating said concentrated juice portion, and combining the condensed minor subtraction with said further concentrated juice portion.

5. A process :according to claim 4 wherein the wateryphase and the oily-phase of said minor subtraction are separated, and thereafter combining the watery-phase and a portion of the oily-phase of said minor subtraction with said further concentrated juice portion.

6. A process according to claim S wherein a portion of whole juice is added to the combination of juice concentrate and said minor subtraction.

7. Continuous process for producing flavor-enhanced a juice selected from the group consisting of grape and vtornato juice by concentrating a heat sensitive juice and separating and recovering therefrom a speciiic fraction of volatile constituents whose boiling points are above and below that of Water, comprising utilizing the heat contained in a compressed refrigerant gas to boil the juice at relatively low temperatures of from 70-140 F. under vacuum to partially concentrate said juice by separating it into a major concentrated juice portion and a minor volatile portion which contains Volatile davor-producing constituents, Water and non-condensable gaseous constituents, liquefying and causing the refrigerant to cool to a temperature substantially below ythe temperature of said minor volatile portion, using the cool liquefied refrigerant to condense a major proportion of said minor volatile portion as a irst two-phase oily-watery mixture, evacuating uncondensed Volatile constituents and non-condensable gases as a minor proportion of said minor volatile portion, discarding said minor proportion of the volatile portion, utilizing the heat contained in another portion of said compressed refrigerant gas for concentrating said twophase oily-watery mixture by distilling a flavorful and aromatic mixture of said high and low boiling constituents from the resulting two-phase oily-watery mixture at a temperature `approximating 100 F. and an absolute pressure of less than 11/2" of mercury by causing a thin film thereof Ito travel along a heat exchange surface, using a portion of said cool liquefied refrigerant to condense a minor subfraction of the constituents volatilized from said two-phase oily-watery mixture to condense a minor subfraction containing a watery phase and yan oiiy phase, a major portion or" said minor subtraction being the watery phase and a minor proportion of said minor subtraction being the oily phase, `and combining the latter subtraction with a portion of said concentrated juice.

aller/75 8. Continuous process for producing flavor-enhanced a juice selected from the group consisting of grape and tomato juice by concentrating a heat sensitive juice and separating and recovering therefrom a specific fraction of volatile constituents whose boiling points are above and below that of water, comprising utilizing the heat contained in a compressed refrigerant gas for boiling the juice at relatively low temperatures of from 70-140 F. under vacuum to partially concentrate said juice by separating it into a major concentrated juice portion and a minor volatile portion which contains volatile avor-producing constituents, water and non-condensable gaseous constituents, liquefying and causing the refrigerant to cool to a temperature substantially below the temperature of said minor volatile portion, introducing said liquefied refrigerant, and said minor volatile portion to a heat exchanger to condense a major portion of said minor volatile portion as a first two-phase oily-watery mixture and to evaporate the liquid refrigerant, discarding.,T uncondcnsed volatile constituents and said non-condensnble gases as a minor proportion of said minor volatile portion, recompressing said evaporated refrigerant gas, utilizing the heat contained in said compressed refrigerant gas for concentrating said two-phase oilywatery mixture by distilling a flavorful and aromatic mixture of said high and low boiling constituents from the resulting two-phase oily-watery mixture at a temperature approximating F. and an absolute pressure less than 11/2 of mercury by causing a thin film of said two-phase oily-watery mixture to travel along a heat exchange surface, and utilizing a portion of said cool liquied refrigerant to condense a minor subtraction of the volatiles distilled from said two-phase oily-watery mixture so as to contain a watery phase as a major portion of said minor subtraction and an oily phase as a minor portion of said minor subtraction.

References Cited in the tile of this patent UNITED STATES PATENTS 2,450,774 Zahm Oct. 5, 1948 2,513,813 Milleville July 4, 2,625,505 Cross Jan. 13, 1953 2,891,865 Seltzer June 23, 1959 2,911,308 Smith Nov. 3, 1959 

1. PROCESS OF SEPARATING AND RECOVERING FROM A JUICE SELECTED FROM THE GROUP CONSISTING OF GRAPE AND TOMATO JUICE A SPECIFIC FRACTION OF VOLATILE CONSTITUENTS WHOSE BOILING POINTS ARE BELOW AND ABOVE THAT OF WATER, COMPRISING SEPARATING THE JUICE INTO A MAJOR CONCENTRATED JUICE PORTION AND A MINOR VOLATILE PORTION WHICH CONTAINS SAID VOLATILE FLAVOR-PRODUCING CONSTITUTENTS AND NON-CONDENSABLE GASEOUS CONSTITUENTS BY SUBJECTING THE JUICE TO A HIGH VACUUM CONCENTRATION OPERATION AT A TEMPERATURE LESS THAN 140*F., CONDENSING A MAJOR PROPORTION OF THE VOLATILE FLAVOR-PRODUCING CONSTITUTENTS AS A FIRST TWO-PHASE OILYWATERY MIXTURE AND EVACUATING UNCONDENSED VOLATILE CONSTITUENTS AND NON-CONDENSABLE GASES AS A MINOR PROPORTION OF THE VOLATILE PORTION, DISCARDING SAID MINOR PROPORTION OF THE VOLATILE PORTION, AND THEREAFTER DISTILLING A FLAVORFUL AND AROMATIC MIXTURE OF SAID HIGH AND LOW BOILING CONSTITUENTS FROM THE RESULTING TWO-PHASE OILY-WATERY MIXTURE AT A TEMPERATURE APPROXIMATING 100*F. AND AN ABSOLUTE PRESSURE OF LESS THAN 1 1/2" OF MERCURY BY CAUSING A THING FILM OF SAID TWO-PHASE OILY-WATERY MIXTURE TO TRAVEL ALONG A HEAT EXCHANGE SURFACE AND CONDENSING A MINOR SUBFRACTION OF SAID MIXTURE, A MAJOR PORTION OF SAID MINOR SUBFRACTION BEING A WATERY-PHASE AND A MINOR PORTION OF SAID MINOR SUBFRACTION BEING AN OILY-PHASE. 